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Dosa is a dish loved by all age groups. Homemade Dosa batter is quite easy to master. Want to ensure you have the perfect batter for dosa? Here are 7 tips to follow.
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Ensure that you have taken the right proportions of urad dal and rice. Measure the ingredients in the same cup for better understanding.
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Put the grains in a large bowl or container rather than a small one. Make sure there's enough room for the grains to soak up the water.
The dosa batter should not be too thick or thin, it should look flowy. You can check this by moving a ladle inside the batter.
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The dosa batter should ferment for eight to ten hours in ideal circumstances. If you live in a generally cold place, ferment it for 12-15 hours.
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The fermentation is slowed by refrigeration. In most cases, it won't even ferment because of low temperatures inside the refrigerator.
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It is good to let the batter ferment at room temperature only. But, in case you refrigerate overnight, then let it sit outside for some time before cooking.
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Before you cook, heat the tawa and then run some cold water on it. After that, oil the tawa and then pour the batter. This way, the batter won't stick to the tawa.
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